Best 4 Double Chocolate Sandwich Cookies Recipes

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Indulge in the ultimate chocolate experience with our selection of double chocolate sandwich cookies. These delectable treats are a harmonious blend of rich chocolate flavors, sandwiched between layers of soft and chewy cookies. Each bite offers a symphony of textures and tastes, satisfying even the most discerning palate.

Our curated collection features a variety of double chocolate sandwich cookie recipes, catering to diverse preferences and dietary needs. From classic chocolate chip cookies sandwiched with creamy chocolate ganache to decadent gluten-free and vegan options, there's a recipe for every chocolate lover.

Embark on a culinary journey as you explore our selection of recipes, each providing step-by-step instructions and helpful tips to ensure your cookies turn out perfectly. Whether you're a seasoned baker or a novice in the kitchen, our recipes are designed to guide you towards creating these delightful double chocolate sandwich cookies that will impress your family and friends.

So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure as we delve into the world of double chocolate sandwich cookies. Prepare to tantalize your taste buds with these irresistible treats that are sure to become a staple in your baking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES



Double Chocolate and Peppermint Ice Cream Sandwich Cookies image

Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h5m

Yield 24

Number Of Ingredients 13

2 ½ cups flour
⅔ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 egg
2 ounces dark baking chocolate, finely chopped
Reynolds KITCHENS™ Parchment Paper
Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
1 quart peppermint ice cream, slightly softened
⅓ cup crushed peppermint candies

Steps:

  • COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
  • BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
  • DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
  • PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
  • BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
  • MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
  • PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g

DOUBLE CHOCOLATE SANDWICH COOKIES



Double Chocolate Sandwich Cookies image

Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h30m

Yield 18

Number Of Ingredients 10

Reynolds® Parchment Paper
1 ⅓ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
¾ cup butter, softened
½ cup powdered sugar
1 teaspoon hazelnut extract or vanilla extract*
1 egg
½ cup mini semisweet chocolate chips
½ cup chocolate-hazelnut spread, almond butter, or peanut butter, or more as needed

Steps:

  • Line two cookie sheets with Reynolds® Parchment Paper; set aside.
  • Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
  • Cover and chill about 1 hour or until dough is easy to handle.
  • Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
  • Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
  • Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 18.5 g, Cholesterol 30.7 mg, Fat 11.6 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 9.9 g

DOUBLE-CHOCOLATE SANDWICH COOKIES



Double-Chocolate Sandwich Cookies image

Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     New Year's Eve     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 dozen cookies

Number Of Ingredients 17

For dough
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
For ganache
1/2 cup heavy cream
1 1/2 tablespoons light corn syrup
3/4 pound fine-quality white chocolate, melted
2 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
Equipment: a 1 3/4-inch fluted round cookie cutter
Garnish: decorative sugar (optional)

Steps:

  • Make dough:
  • Whisk together flour, cocoa powder, baking powder, and salt.
  • Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
  • Make ganache while dough chills:
  • Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.
  • Cut and bake cookies:
  • Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
  • Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
  • Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)
  • Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
  • Make more cookies with remaining dough and scraps (reroll only once).
  • Assemble sandwich cookies:
  • Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.

DOUBLE-CHOCOLATE SANDWICH COOKIES



Double-Chocolate Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 24

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon plus a pinch of salt
1/4 teaspoon baking powder
1 1/4 cups sugar
1 stick unsalted butter, at room temperature
1 large egg
1 1/2 teaspoons pure vanilla extract
4 ounces white chocolate (not chips), chopped
1/2 cup heavy cream

Steps:

  • Whisk the flour, cocoa powder, 3/4 teaspoon salt and the baking powder in a medium bowl. Beat the sugar and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and 1 teaspoon vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Cover the dough and refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/8 inch thick on a lightly floured surface, then cut out cookies with a 2-inch heart-shaped cutter. Arrange about 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are slightly firm, 8 to 10 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
  • Make the filling: Combine the white chocolate, remaining 1/2 teaspoon vanilla and pinch of salt in a large bowl. Bring the heavy cream to a simmer in a saucepan, then pour over the white chocolate. Stir until smooth, then refrigerate until cold, 25 minutes. Beat with a mixer until creamy. Sandwich the white chocolate mixture between the cookies.

Tips:

  • For the best flavor, use high-quality chocolate chips. Look for chocolate chips that are made with real cocoa butter and have a high cocoa content.
  • To make sure the cookies are evenly baked, rotate the baking sheet halfway through the baking time.
  • These cookies are best when they are fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 3 days.
  • To freeze the cookies, place them in a single layer in a freezer-safe container. Freeze for up to 2 months. To thaw, remove the cookies from the freezer and let them thaw at room temperature for about 30 minutes.
  • These cookies can be decorated with a variety of toppings, such as sprinkles, chocolate chips, or chopped nuts.

Conclusion:

These double chocolate sandwich cookies are the perfect treat for any chocolate lover. They are soft, chewy, and loaded with chocolate flavor. The chocolate filling adds an extra layer of richness and decadence. These cookies are sure to be a hit at your next party or gathering.

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